2 tbsp. cornstarch
2 whole chicken breasts, split, skinned and boned
1 lb. sliced mushrooms
1 c. bias cut celery
2 cloves garlic
1/2 c. water
2 tbsp. water
1/4 c. soy sauce
2 (6 oz.) pkgs. frozen pea pods, partially thawed
3 tbsp. vegetable oil
2 med. onions, sliced into rings
3/4 tsp. ground ginger

Cut chicken in 2 x 1/4 inch strips. Cook in hot oil 5 minutes, stirring constantly. Add mushrooms, onion, celery, garlic, ginger, water and soy sauce. Cook to boiling. Reduce heat to low. Cover and simmer 5 minutes. Increase heat to medium. Stir in pea pods. Reduce to boil. Cover and cook 3 minutes.